Community / News / Uncategorized / September 22, 2014

Salmon bake stirs up crowd

Richard Abel, executive chef at En Season, makes salmon quinoa burgers during this year's Salmon Bake at Galesburg's sustainable business center. (Kate Mishkin/TKS)

Richard Abel, executive chef at En Season, makes salmon quinoa burgers during this year’s Salmon Bake at Galesburg’s sustainable business center. (Kate Mishkin/TKS)

It’s hard to imagine that Galesburg’s cornfield-surrounded Sustainable Business Center could smell so much like an ocean, but as people  gathered at Saturday’s Sitka Salmon Festival, the smell of salmon wafted through the air.

The event drew in salmon lovers from all over western Illinois who gathered to sample salmon dishes from six different Galesburg restaurants, partake in salmon head tosses and  purchase various frozen salmon from Sitka, Alaska, where Sitka Salmon is based. Younger kids gathered around an arts and crafts table, where they could color in paper fish. Older attendees wandered the beer garden.

Different forms of salmon dishes were served, from salmon pizza, courtesy of Baked, to honey glazed salmon, from High Noon BBQ. Q’s Cafe brought in a salmon ceviche served over steamed rice. They were given salmon from Sitka Salmon and were told to use their expertise to make a dish.

“I get to do things I wouldn’t normally do,” owner Walter McAllister said as he doled out servings of the ceviche. “I can be experimental … and the product is great.”

This year, the event boasted itself as a “zero waste” event, with eight Knox students roving the event to ensure waste was handled correctly and manning waste stations.

“It’s an opportunity to educate a large constituency who are not part of the Knox community,” Knox Sustainability Coordinator Froggi Van Riper said.

Junior Isaac Lee was one of the “waste station ambassadors” and emphasized the importance of maintaining a waste-free event and raising awareness about sustainability.

“It’s really meaningful that this fest is trying to organize a waste-free [presence],” he said. “That’s amazing. I’m glad we adapted this, and it’s a great step.”

Kate Mishkin
Kate Mishkin is a senior majoring in English literature and minoring in journalism. She started working for TKS as a freshman and subsequently served as managing editor, co-news editor and co-mosaic editor. Kate is the recipient of four awards from the Illinois College Press Association for news and feature stories and one award from the Associated Collegiate Press. She won the Theodore Hazen Kimble Prize in 2015 and 2014 and the Ida M. Tarbell Prize in Investigate Journalism in 2014. She has interned at FILTER Magazine, the Pittsburgh Post-Gazette and WGIL radio and the Virginian-Pilot.

Twitter: @KateMishkin

Tags:  alaska fish isaac lee salmon sitka salmon waste-free

Bookmark and Share




Previous Post
Alumni Hall (Photo Gallery)
Next Post
This week at Knox



Kate Mishkin
Kate Mishkin is a senior majoring in English literature and minoring in journalism. She started working for TKS as a freshman and subsequently served as managing editor, co-news editor and co-mosaic editor. Kate is the recipient of four awards from the Illinois College Press Association for news and feature stories and one award from the Associated Collegiate Press. She won the Theodore Hazen Kimble Prize in 2015 and 2014 and the Ida M. Tarbell Prize in Investigate Journalism in 2014. She has interned at FILTER Magazine, the Pittsburgh Post-Gazette and WGIL radio and the Virginian-Pilot. Twitter: @KateMishkin




You might also like






More Story
Alumni Hall (Photo Gallery)